Alce Nero organic fusilloni is made from durum wheat semolina cultivated in Italy.
The rigorous production process uses spring water from the Trentino Alps and bronze-drawing to create a rough surfaced pasta which never overcooks, characterised by a subtle brown colour. Alce Nero organic semolina pasta is a source of fibre and is ideal for preparing simple, delicious first courses.
Legal name
Organic durum wheat semolina pasta
Ingredients
Organic durum wheat semolina, water. Country of wheat cultivation: Italy / country of milling: Italy
Conservation method
Store in a cool, dry place away from sunlight.
Place of production
Produced at the factory in: Via Felicetti 9, Predazzo (TN) - Italy
Average nutrition declaration per 100 grams
Energy :1487kJ/354kcal
Fats :2g
of which saturated :0,3g
Carbohydrates :70g
of which sugars :2g
Fibre :4g
Protein :12g
Salt :0g
Allergens
Grains containing gluten
It is our commitment to keep all legal information up to date, but you may find differences from the packaging actually available.
Narrative Label
Alce Nero farmers have been growing this durum wheat on land situated mainly in the provinces of Foggia and Bari for many years.
Alce Nero durum wheat pasta begins its journey in autumn, when the wheat is sown. Once sown, the wheat plants must ripen in the sun for at least six months and are ready for harvest when the ear is an intense gold colour.
Thanks to the coordination of partner Mediterre.bio, the entire harvest is tracked and controlled before it is processed by Molino De Vita, another partner of the brand. In a green area far from the main communication channels, the mill transforms the grain into semolina using advanced technologies and low-speed grinding cylinders that preserve the properties of the grain as far as possible. Finally, the semolina is transported to Trentino, where spring water from the Alps meets the skill of the Felicetti pasta makers, another Alce Nero partner, giving life to a pasta that is 100% Italian, organic and guaranteed by members of the Alce Nero Group.
Area
Alce Nero farmers have been growing this durum wheat on land situated mainly in the provinces of Foggia and Bari for many years.
Cultivation
Alce Nero durum wheat pasta begins its journey in autumn, when the wheat is sown. Once sown, the wheat plants must ripen in the sun for at least six months and are ready for harvest when the ear is an intense gold colour.
Preparation
Thanks to the coordination of partner Mediterre.bio, the entire harvest is tracked and controlled before it is processed by Molino De Vita, another partner of the brand. In a green area far from the main communication channels, the mill transforms the grain into semolina using advanced technologies and low-speed grinding cylinders that preserve the properties of the grain as far as possible. Finally, the semolina is transported to Trentino, where spring water from the Alps meets the skill of the Felicetti pasta makers, another Alce Nero partner, giving life to a pasta that is 100% Italian, organic and guaranteed by members of the Alce Nero Group.
Semolina gramigna pasta with raw summer vegetables and pesto alla genovese
